Strawberry Cheesecake Recipe
This Strawberry Cheesecake Recipe is the best rendition of an old-time favorite with a real twist! This recipe is the perfect sweet treat that comes ultra creamy with a drool-worthy strawberry topping and is super easy to whip together, even for a beginner!
Servings: 8 servings
Calories: 424kcal
Ingredients
GRAHAM CRACKER CRUST:
- 2 cups Graham crackers, chopped (That's about 15-16 whole crackers)
- 2 Tbsps organic brown sugar
- 5-6 Tbsps unsalted butter, melted
CHEESECAKE FILLING:
- 24 ounces organic cream cheese, softened at room temp. (That's 3 packs!)
- 1 cup organic cane sugar
- 2-3 Tbsps organic all-purpose flour (This is optional but it prevents the cheesecake from cracking)
- 3 large organic eggs, at room temp.
- 2 tsps vanilla extract
- ¼ cup Greek yogurt or sour cream
- ½ lemon, freshly-squeezed
STRAWBERRY TOPPING:
- 1 lb. fresh strawberries, hulled + thinly sliced (Also have extra strawberries for garnish)
- ½ cup organic cane sugar
- ½ lemon, freshly-squeezed
Instructions
TO MAKE THE CRUST:
- Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch springform cheesecake pan by lightly greasing it with butter or oil spray.
- Grind the Graham crackers until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Graham cracker, brown sugar and melted butter in a small bowl and mix with a spoon or spatula until combined.
- Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
- Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.
CHEESECAKE + ASSEMBLY:
- In the bowl of an electric mixer, mix together on low speed: the cream cheese, cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
- Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the Greek yogurt and lemon juice and continue mixing.
- Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth.
- Pour the batter into the prepared pan until ¾ filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
- Bake the cheesecake for 35-40 minutes, then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid the cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
- Remove cheesecake from the oven and allow it to continue to cool for another 30 minutes or until it's at room temperature, before putting it in the refrigerator for at least an hour.
TO MAKE THE STRAWBERRY TOPPING:
- In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once strawberries begin to soften, continue stirring until mixture begins to thicken a bit, about 5-6 minutes. Remove from heat and let cool.
- Bon Appetit!
Notes
- STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
- CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.
Nutrition
Calories: 424kcal | Carbohydrates: 67g | Protein: 18g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 774mg | Potassium: 343mg | Fiber: 1g | Sugar: 51g | Vitamin A: 368IU | Vitamin C: 7mg | Calcium: 335mg | Iron: 2mg